ahh, there's just so much to say about these these little cakes which originated from the bordeaux region in france, my (and i'm sure many others') love-hate affair with them. using relatively simple ingredients which resemble a crepe batter, the end result after baking on high heat for a considerable length of time is a thick chewy caramelized crust and soft custardy innards perfumed with rum & vanilla. bittersweet, aromatic and addictive would be the perfect adjectives to describe them.

traditionally baked using copper molds that needed to be treated with beeswax prior to baking, many bakers these days opt for the easier (and cheaper) way out by using silicon molds. i'm no exception. you might too if you knew how much these little copper molds are. one tiny two-inch mold costs about US$20 on amazon. i could easily afford one for sure, but not 16 or 20 thats usually required to make a batch of these babies. so silicon is the way to go.

cherries are in season now as well as some other lovely stone fruits like nectarines and white peaches. i was pleasantly surprised to spot some really fresh (check out the glossy sheen!) and cheap ones so i just grabbed without thinking about what to do with them. i'd really like to eat them fresh yet at the same time bake something with these too. what should i make? cherry clafoutis? or maybe griottes (kirsh-soaked cherries).

i realize i haven't been taking pics of my macarons for a long long time. i'm taking on larger orders now so after i'm done everytime, i'd feel too pooped to take any pics. during moments like these i wish i hv a personal photographer to do the job for me!

anyway here are some pics of a latest order. my current favorite is this - the passionfruit milk choc macarons. i really like how the sweetness of the milk choc complements the tanginess of passionfruit. and a not-so-new flavor is the orangette which is another of my favorite. i've declared my love for anything choc-orange a thousand times i think! basically my orangette macaron is made up of orange shells dusted with cocoa powder and filled with orange zested dark choc ganache and my homemade orange peel. homemade makes all the difference coz i added lotsa spices and cooked the peels for 2 hrs. really like the flavor alot. i intend to come up with somemore new flavors when i'm not so busy, one of them would be another pierre herme's inspired montebello - two-colored shells with pistachio ganache & raspberry pâte de fruit (read : paht der fruee) center :)

pajeon, or korean scallion pancake is sooo difficult to get it right i'm not sure why. so far i've not eaten a good one even at korean restaurants or eateries coz they're either too floury or oily so i thought i'd wanna try my hands on these. i first set my eyes on the one by david lebovitz after looking through several recipes. made it and didn't like it. the batter was too thick it had no chance to spread hence i ended up with a really thick pancake which was slightly uncooked in the middle.

i think the locals and malaysians should be very familiar with this. a very common condiment to have at the tze char stalls, i like having it with my horfun and muifan coz its real appetizing to eat and isn't too spicy. seems to be able to take away the greasiness of the food too! and being someone who doesn't step into the wet market, it means when i buy veggies i can't buy them by the stalk or piece. supermarkets sell green chillies by the packet which is like 200g and there will always be leftovers since there are only two of us at home. what better way to use these up by pickling into my favorite condiment since not many recipes use fresh green chilli anyway.

the moment i set my eyes on the recipe, i knew i had to make them rightaway. and to be honest, incorporating rose into cookies did not cross my mind even though i love them in mousses, cakes, puddings and even beverages. but once i tasted them, it was really no turning back.

prior to this, i've never really baked nor roasted savory stuff except very rare occasions of baked rice, pasta or pizza. which is why i'm really proud to say my ovens are very clean coz they're free from oil splatters and weird odors. but lately i've suddenly taken an interest in savory food. so far i've made clam chowder and bolognese sauce and i intend to roast a chicken next.

and here's my first attempt in roasting anything - potatoes. i'm surprised at how well this turned out but of coz, this is a no-brainer. i liken them to potato wedges though the skin's not as crispy but they're healthier and the insides are fluffy and nice. hubby likes them unseasoned but i prefer them with lotsa seasoning - coarse sea salt, freshly ground black pepper, parsley flakes...the works. i used three varieties of potatoes here, the normal yellow ones, purple and red.

something simple for sunday breakfast. wouldn't really have thought of making until i got these white ceramic chawanmushi cups. i've been on the lookout for these white cups for the longest time! most of them are floral/japanese-inspired so i was really elated to find white ones at daiso. cup + lid for just two bucks is definitely worth it! plus its just the right shade i like - creamy white :)